The one thing you need to watch out for (no, not the heat, you’re used to that – right?) is making enough to feed everyone who will be around to snag as many pieces as possible. This recipe serves 4 as it’s written. If you have more to feed, why not double the recipe – or at least the amount of Mad Dog beyond the heat points of mere mortals.

(You’ll thank us for that suggestion when you get a taste of this delicious recipe.)

In a second medium bowl, whisk together all the dry ingredients and set aside.

Prepare the shrimp by dredging each piece through the dry mixture, shaking off the excess flour; then, dip it in the Mad Dog buttermilk mixture and return it to the flour mixture for a second dredging. Shake off the excess flour and set aside. Continue until all shrimp are coated.

When the oil is hot, deep fry the shrimp in batches (if you add too much, the temperature will drop too suddenly, and you’ll have soggy shrimp, not crispy shrimp. Fry shrimp for about 2 minutes per batch, then remove from the oil with a slotted spoon and then drain on the prepared baking sheet.

David Ashley, of Ashley Food Company is serious both about food and music. Balancing both, he teamed up with Bob Weir, of the Grateful dead. Previously, Ashley pleased hot sauce addicts by teaming up with Joe Perry, of Aerosmith. Products became a hit. With ingredients all natural, why wouldn’t we bring something on that will rock your world?